Catabolite Repressive Effects of 5-Thio-D-glucose on Saccharomyces cerevisiae

Egilsson, Valgarður; Gudnason, Vilmundur; Jónasdóttir, Aðalbjörg; Ingvarsson, Sigurður; Andrésdóttir, Valgerður

doi:10.1099/00221287-132-12-3309

Cited by 5 publications

(5 citation statements)

References 19 publications

(19 reference statements)

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“…Yet, this difference to the use of commercial yeasts was not found in fermentations of plum or pear mashes (this work; 4 ). It can be concluded that cherry mashes contain some growth inhibitory compound(s) like sulfur compounds (forming because of acidifying with sulfuric acid), which show antifungal activity to which the laboratory strain may be more sensitive ( , ). In this context, an inadequate supply of nitrogen can crucially influence the growth of the yeast and initiate malolactic fermentation ().…”

Section: Discussionmentioning

confidence: 99%

Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains

Schehl

Lachenmeier

Senn

et al. 2005

J. Agric. Food Chem.

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To evaluate the influence of stone content on spirit quality from stone fruit, cherry and plum mashes were prepared and fermented with a commercial and a diploid laboratory yeast strain. Fermentation parameters such as sugar content and ethanol production were followed. Despite an initial lag phase in cherry spirits, both yeast strains performed similarly, as substantiated by the determination of specific flavor compounds, ethyl carbamate, and methanol in the mashes and after distillation. The spirits produced were subjected to sensory analyses by trained panels of at least 25 judges. Although mashes retaining the stones could be clearly distinguished from those where the stones had been removed, no significant preference could be attributed to either spirit, indicating that qualities added by the presence of stones during fermentation are largely a matter of personal taste. Interestingly, the yeast strain used for fermentation seemed to have little influence on the spirit quality.

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Section: Discussionmentioning

confidence: 99%

Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains

Schehl

Lachenmeier

Senn

et al. 2005

J. Agric. Food Chem.

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“…The glucose analogue 5-thioglucose is known to induce glucose repression in S. cerevisiae, yet cannot be metabolized after it has been taken up by the cell (Egilsson et al, 1986). Consequently, a wild-type S. cerevisiae strain will not be able to grow on medium containing 5-thioglucose plus another carbon source, such as sucrose, galactose, maltose or ethanol, since the required pathways and enzymes are repressed.…”

Section: Glucose Repression Through Hxk2 Revisitedmentioning

confidence: 99%

Co‐consumption of sugars or ethanol and glucose in a Saccharomyces cerevisiae strain deleted in the HXK2 gene

Raamsdonk¹,

Diderich²,

Kuiper³

et al. 2001

Yeast

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In previous studies it was shown that deletion of the HXK2 gene in Saccharomyces cerevisiae yields a strain that hardly produces ethanol and grows almost exclusively oxidatively in the presence of abundant glucose. This paper reports on physiological studies on the hxk2 deletion strain on mixtures of glucose/sucrose, glucose/galactose, glucose/ maltose and glucose/ethanol in aerobic batch cultures. The hxk2 deletion strain co-consumed galactose and sucrose, together with glucose. In addition, co-consumption of glucose and ethanol was observed during the early exponential growth phase. In S. cerevisiae, co-consumption of ethanol and glucose (in the presence of abundant glucose) has never been reported before. The specific respiration rate of the hxk2 deletion strain growing on the glucose/ethanol mixture was 900 mmolemin x1 e(g protein) x1 , which is four to five times higher than that of the hxk2 deletion strain growing oxidatively on glucose, three times higher than its parent growing on ethanol (when respiration is fully derepressed) and is almost 10 times higher than its parent growing on glucose (when respiration is repressed). This indicates that the hxk2 deletion strain has a strongly enhanced oxidative capacity when grown on a mixture of glucose and ethanol.

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“…As glucose will not only act as an inducer of glaA-promoter controlled gene expression but is also readily metabolized two different types of non-metabolizable glucose analogs (5-thio-glucose and 2-deoxyglucose) were used to study their concentration-dependent effects on glaA-promoter controlled gene expression in the presence of the non-inducing and non-repressing carbon substrate citrate. Both analogs exhibit growth-inhibiting effects at higher concentrations and have been widely used to isolate glucose derepressed yeasts and filamentous fungi after chemical or UV mutagenesis (Egilsson et al, 1986;Fiedurek et al, 1987;Ghosh et al, 1991;Matosic et al, 1996).…”

Section: Induction and Repression Of Glaa-promoter Controlled Gene Exmentioning

confidence: 99%

In-depth analysis of the Aspergillus niger glucoamylase (glaA) promoter performance using high-throughput screening and controlled bioreactor cultivation techniques

Ganzlin

Rinas

2008

Journal of Biotechnology

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CitationIn-depth analysis of the Aspergillus niger glucoamylase (glaA) promoter performance using high-throughput screening and controlled bioreactor cultivation techniques. However, induction of the glaA expression system through the monosaccharide glucose is significantly lower compared to starch and the higher molecular weight starch degradation products. All other 26 carbon substrates tested do not induce, or even, as in the case of the easily metabolizable monosaccharide xylose, repress glaA-promoter controlled gene expression in the presence of the inducing disaccharide maltose with an increase of repression strength by increasing xylose concentrations. The complex effect of glucose on glaA-promoter controlled expression was also analyzed using non-metabolizable glucose analogs, namely 5-thio-glucose and 2-deoxyglucose, which were identified as novel and potent inducers of the glaA expression system. The results show that the induction strength depends on the inducer concentration with a maximum at defined concentrations and lower induction or even repression at concentrations above. Moreover, controlled fed-batch cultivations using a high maltose feed rate with concomitant extracellular accumulation of glucose resulted in lower levels of the reporter protein compared to cultures with a low maltose feed rate without extracellular glucose accumulation, thus supporting the conclusion that increasing the glucose concentration beyond a critical point reduces the induction strength or may even cause repression. This way, the speed of polymer hydrolysis, glucose uptake and intracellular breakdown can be fine-tuned for optimal fungal growth and the metabolic burden for glucoamylase synthesis can be limited adequately in response to nutrient availability.-3 -

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Catabolite Repressive Effects of 5-Thio-D-glucose on Saccharomyces cerevisiae

Cited by 5 publications

References 19 publications

Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains

Effect of the Stone Content on the Quality of Plum and Cherry Spirits Produced from Mash Fermentations with Commercial and Laboratory Yeast Strains

Co‐consumption of sugars or ethanol and glucose in a Saccharomyces cerevisiae strain deleted in the HXK2 gene

In-depth analysis of the Aspergillus niger glucoamylase (glaA) promoter performance using high-throughput screening and controlled bioreactor cultivation techniques

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